3 ounces fresh whole milk
1½ ounces Ron Zacapa Centenario 23 year old rum
½ ounce Market Spice tea-infused Smith & Cross Jamaican rum (Navy strength)
½ ounce Benedictine
½ ounce demerara simple syrup
Put the milk in a small pot over a medium heat and bring it near to a boil, then remove from the heat. Combine the Ron Zacapa and Smith & Cross rums, Benedictine and demerara simple syrup in a toddy mug or Irish coffee glass. Pour the hot milk over the top. Grate fresh nutmeg over the top of the cocktail as garnish.